I can't take credit for the idea, but I've certainly taken advantage of it this past season. While browsing the Internet my son came across a video where hunters were making what they called deer bacon. Basically, they took their favorite deer sausage recipe and made it into square blocks about the size of a slab of bacon, then cooked/smoked them like normal. Then they sliced up the resulting 'slabs' into thin slices and viola 'deer bacon'
My son bought a cheap slicer and we decided to give a try. I was using my typical LEM Summer Sausage recipe prepared as directed. The results looked something like this. The larger slices were a lot more versatile than typical 1.5" summer sausage slices.
After eating a few packs of the bacon, I got to like the larger slices and thought something similar in size to a loaf of SPAM would be perfect. Since then, deer spam is all I've made. It saves me the time of stuffing the meat into casings and the overnight refrigeration that is required. With an early morning harvest, I can have deer spam in the freezer before bedtime.
Here is 25 pounds of the LEM summer sausage recipe on the smoker. I put the meat into baking pans to get the approximate size needed. Then placed the meat right on the smoker racks. Since casings are not involved, the meat really takes the flavor of the smoke a lot better. These were coated with Montreal Steak seasoning for additional flavor. I imagine a glaze of sorts might be interesting as well.
The finished product fresh off of the smoker.
From there, I just cut the slabs into spam sized blocks and package them for the freezer. Here are frozen packs of bacon and spam.
Now the part we've all be waiting for...
Mmmmmmmmm!
You won't find this on a McDonald's menu.
If you need to find an alternative way to put away a lot of ground meat, give this method a try. This is one thing I can turn ground venison into that everyone loves. Once it is thawed out and sliced, I've had it last almost a week in a sealed container in the refrigerator before it is consumed, so it doesn't have to be eaten the same day. We've never had a package last long enough to go bad. I'll probably still put summer sausage in casings each season, but probably only one batch. Making spam is easier for many reasons and to me the end product comes out with better flavor.
Deer Bacon/Deer Spam
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Deer Bacon/Deer Spam
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Re: Deer Bacon/Deer Spam
I hate saying it but I really like Spam but it's such an unhealthy thing to eat. This is an excellent idea!
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Re: Deer Bacon/Deer Spam
A friend takes his venison that he is going to grind and instead of adding beef fat he uses bacon ends and pieces from the meat market. Makes great burgers
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Re: Deer Bacon/Deer Spam
^^^ Looks GREAT!!!
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Re: Deer Bacon/Deer Spam
Looks, Yummylitious
Great job
Great job
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see ya in the woods
<-------<
known as doe bow
vixenmaster custom string
swacker bhs, 2/1/4" cut 120 grn.
xx75 Easton 2219,s
firebolt arrows
S5 pads
if it ain't broke don't fix it
be safe in all you do
see ya in the woods
<-------<
Re: Deer Bacon/Deer Spam
Looks real tasty!
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Re: Deer Bacon/Deer Spam
Looks like a great option for adding versatility to the venison menu !
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Re: Deer Bacon/Deer Spam
I'm going to go get some canned corn beef for lunch tomorrow. That looks tasty
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Re: Deer Bacon/Deer Spam
We call that buckboard. Making me hungry right nowDuckHunt wrote: ↑Sun Mar 24, 2024 11:21 amI can't take credit for the idea, but I've certainly taken advantage of it this past season. While browsing the Internet my son came across a video where hunters were making what they called deer bacon. Basically, they took their favorite deer sausage recipe and made it into square blocks about the size of a slab of bacon, then cooked/smoked them like normal. Then they sliced up the resulting 'slabs' into thin slices and viola 'deer bacon'
My son bought a cheap slicer and we decided to give a try. I was using my typical LEM Summer Sausage recipe prepared as directed. The results looked something like this. The larger slices were a lot more versatile than typical 1.5" summer sausage slices.
After eating a few packs of the bacon, I got to like the larger slices and thought something similar in size to a loaf of SPAM would be perfect. Since then, deer spam is all I've made. It saves me the time of stuffing the meat into casings and the overnight refrigeration that is required. With an early morning harvest, I can have deer spam in the freezer before bedtime.
Here is 25 pounds of the LEM summer sausage recipe on the smoker. I put the meat into baking pans to get the approximate size needed. Then placed the meat right on the smoker racks. Since casings are not involved, the meat really takes the flavor of the smoke a lot better. These were coated with Montreal Steak seasoning for additional flavor. I imagine a glaze of sorts might be interesting as well.
The finished product fresh off of the smoker.
From there, I just cut the slabs into spam sized blocks and package them for the freezer. Here are frozen packs of bacon and spam.
Now the part we've all be waiting for...
Mmmmmmmmm!
You won't find this on a McDonald's menu.
If you need to find an alternative way to put away a lot of ground meat, give this method a try. This is one thing I can turn ground venison into that everyone loves. Once it is thawed out and sliced, I've had it last almost a week in a sealed container in the refrigerator before it is consumed, so it doesn't have to be eaten the same day. We've never had a package last long enough to go bad. I'll probably still put summer sausage in casings each season, but probably only one batch. Making spam is easier for many reasons and to me the end product comes out with better flavor.
Same! I grew up on SPAM because it was something my parents could afford. It's awesome cubed, pan fried, and mixed in with mac'n'cheese. My wife refuses to buy it.
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Re: Deer Bacon/Deer Spam
My wife won't buy it either,wheelsquad wrote: ↑Thu Mar 28, 2024 12:49 pmWe call that buckboard. Making me hungry right nowDuckHunt wrote: ↑Sun Mar 24, 2024 11:21 amI can't take credit for the idea, but I've certainly taken advantage of it this past season. While browsing the Internet my son came across a video where hunters were making what they called deer bacon. Basically, they took their favorite deer sausage recipe and made it into square blocks about the size of a slab of bacon, then cooked/smoked them like normal. Then they sliced up the resulting 'slabs' into thin slices and viola 'deer bacon'
My son bought a cheap slicer and we decided to give a try. I was using my typical LEM Summer Sausage recipe prepared as directed. The results looked something like this. The larger slices were a lot more versatile than typical 1.5" summer sausage slices.
After eating a few packs of the bacon, I got to like the larger slices and thought something similar in size to a loaf of SPAM would be perfect. Since then, deer spam is all I've made. It saves me the time of stuffing the meat into casings and the overnight refrigeration that is required. With an early morning harvest, I can have deer spam in the freezer before bedtime.
Here is 25 pounds of the LEM summer sausage recipe on the smoker. I put the meat into baking pans to get the approximate size needed. Then placed the meat right on the smoker racks. Since casings are not involved, the meat really takes the flavor of the smoke a lot better. These were coated with Montreal Steak seasoning for additional flavor. I imagine a glaze of sorts might be interesting as well.
The finished product fresh off of the smoker.
From there, I just cut the slabs into spam sized blocks and package them for the freezer. Here are frozen packs of bacon and spam.
Now the part we've all be waiting for...
Mmmmmmmmm!
You won't find this on a McDonald's menu.
If you need to find an alternative way to put away a lot of ground meat, give this method a try. This is one thing I can turn ground venison into that everyone loves. Once it is thawed out and sliced, I've had it last almost a week in a sealed container in the refrigerator before it is consumed, so it doesn't have to be eaten the same day. We've never had a package last long enough to go bad. I'll probably still put summer sausage in casings each season, but probably only one batch. Making spam is easier for many reasons and to me the end product comes out with better flavor.
Same! I grew up on SPAM because it was something my parents could afford. It's awesome cubed, pan fried, and mixed in with mac'n'cheese. My wife refuses to buy it.
women just don't understand.
Dave
2010 equinox,
known as doe bow
vixenmaster custom string
swacker bhs, 2/1/4" cut 120 grn.
xx75 Easton 2219,s
firebolt arrows
S5 pads
if it ain't broke don't fix it
be safe in all you do
see ya in the woods
<-------<
known as doe bow
vixenmaster custom string
swacker bhs, 2/1/4" cut 120 grn.
xx75 Easton 2219,s
firebolt arrows
S5 pads
if it ain't broke don't fix it
be safe in all you do
see ya in the woods
<-------<